Winter Navy Bean & Ham Soup

This is something I like to cook up when I have some leftover ham from the New Years on a cold winter evening. I have made this with turkey kielbasa sausage, or you could use any kind of salted meat. This is identical to the recipe I use for black-eyed peas on New Years Day. Serve with corn bread and green salad.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 2  cups dried navy beans
• 6  cups water
• 6  chicken bouillon cubes
• 1  tablespoon olive oil
• 1  lb  chopped ham
• 1  yellow onion, chopped
• 2  garlic cloves, whole
• 2  stalks celery, chopped
• 2  carrots, sliced
•  salt and pepper

Directions

1. Soak beans according to package directions.
2. Add Bouillon cubes to 6 cups water.
3. Add Chopped Ham.
4. Lightly saute onion, celery, garlic in oil, add to stock.
5. Add carrots, beans simmer on low 1 1/2 - 2 hours.
6. salt and pepper to taste.
7. I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.